Chicken Francese

0 Place the chicken cutlets between two sheets of plastic wrap. Gently pound the slices to about ¼-inch thickness. Sprinkle the chicken with salt and pepper
1 In a shallow bowl, beat the eggs with salt and pepper until well blended. Spread the flour on a piece of wax paper. Mix together the broth, wine, and lemon juice.
2 In a large skillet, heat the oil with the butter over medium heat until the butter melts. Dip only enough of the cutlets in the flour to fit in the pan in a single layer. Then dip in the egg.
3 Arrange the slices in the pan in a single layer. Cook the chicken until golden brown on the bottom, 2 to 3 minutes. Turn the chicken with tongs and brown the other side, 2 to 3 minutes more. Regulate the heat so that the butter does not burn.
4 Transfer the chicken to a plate. Cover with foil and keep warm. Repeat with the remaining chicken. 
5 When all the chicken is done, add the broth mixture to the pan. Raise the heat and cook, scraping the pan, until the sauce is slightly thickened. 
6 Stir in the parsley. Return the chicken piecesto the skillet and turn them once ot twice in the sauce
7 Serve immediately with lemon wedges.